Chicken Tikka Biryani

This biryani is a flavor bomb! The tender chicken is marinated in spiced aromatic yogurt and served with fluffy rice and caramelized onions.

Instructions

1. 1

   Preheat the oven 430˚F ( 220˚C).

2. 2

   Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

3. 3

   Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

4. 4

   Reserve the chicken tikka marinade for later use.

5. 5

   Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

6. 6

   Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

7. 7

   Add in the chopped tomatoes and fry till soft.

8. 8

   Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

9. 9

   Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

10. 10

    In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.

11. 11

    Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

12. 12

    Enjoy!

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